Manufacture of beverages containing carbon dioxid.



55 ment-ation.

UNITED srarns PATENT onrrcn.

KARL GILG, OF GROSS-LICHTERFELDE, NEAR BERLIN, AND ERNST GILG. OF STEGLI'I'Z,

' NEAR BERLIN, GERMANY MANUFACTURE OF BEVERAGES CONTAINING- CARBON DIOXID.

jointly invented new and useful Improvements in the Manufacture of Beverages Containing Carbon Dioxid, of which the following is a specification.

The manufacture of beverages free from alc hol, or containing but little alcohol, has

hit 'erto been effected either by removing the alcohol from fermented liquids, and, if required', treating the residue with carbon dioxid, 'or by forcing carbon dioxid into a solution'of fruit juices and vegetable extracts. The first mode of manufacture is costly, while the second mode presents the disadvantage that the carbon dioxid, being only in mechanical combination, rapidly cscapes from the liquor when the vessel containing it is opened.

The'process ofma-nufacturing, in accordance with this invention, beverages free from alcohol, or containing but little alcohol, consists in subjecting sugar-containing solutions of all kinds (which may, if desired, be mixed with substances for imparting a pleasant taste, or odor), to fermentation by means of a special kind of yeast by means of which carbon dioXid is evolved from sugar,

whereas but little alcohol is formed. No processhas hitherto been known by which beverages free from alcohol, or containing but little alcohol, can be obtained by the direct action of a yeast. The yeasts suitable for the purposes of this invention are, very generally procurable. They are, for instance, found in the sugar, or honey, exudated from the nectaries of blossoms, but

they pass also from the said nectaries or blossoms to parts of the plants, and also on other objects. The yeasts of the said group are characterized by the fact that they only decompose certain small portions of even large amounts of sugar. The amount of the formed carbonic acid will be sufiicient for giving to the beverage the character of a sparkling beverage having the character of the sparkling beverages produced by. fer- Pectic or mucilaginous sub-I Specification of Letters Patent.

Patented Aug. 15, 1911.

1910. Serial No. 556,360.

stances which are also formed during the re im ortant by assisting to the said-intimate absorption oifife carbonic acid.

Especially suitable yeasts are found in the nectaries of the blossoms of the lime tree and of the elder tree, and this process may be carried out by mixing sugar-containing liquid, for instance the juices of fruits, with blossoms from the linden tree, or elder tree. The amountof the blossom to be added de pends upon the rapidity with which the formentation is to take place. Either fresh, or dried, blossoms may be 'used. If dried blossoms be used, care should be taken that the drying is effected at a temperature such that the ferments are not killed. 'The yeast present in nectaries of the blossoms of lime tree and of the elder tree form a natural biological group containing a yeast of large cells, of spiculaitus, of mold, of torula. The

yeast of large cells forms on wort gelatin at first curled layers, which become then smooth. It ferments dextrose, levulose, mannose, cane sugar, maltose, rafiinose, but only small amounts of galactose and methylated glucoside. The spiculatus yeast forms very large colonies and is injured by want of air. It fernients dextrose, levulose and mannose. The mold yeast has long cells of a brilliant content and well shaped vacuols. The colonies formed on wort gelatin appear as if flour had been spread over. It ferments dextrose, levulose, niannose, but only small amountsof galactose. The torula yeast has globe like cells weak in light re; fract-ing contents. It ferments dextrose, ler'ulose, mannose, cane sugar and ratfinose, but only small amounts of galactose and trehalose.

The concentration of the sugar-containing solutions used and their nature depend upon the flavor to be imparted to the beverage....lt:-is possible to use all sugar-containing fruits and fruits from which sugar can be formed, for instance, lemons, oranges, apples, pears, currents, gooseberries, cherries, strawberries, blackberries, grapes, and the like. There may be added-to the sugar solutions other substances to impart any desired flavor such as ethereal oils, or vegetable productscontaining ethereal oils, fruit uices or such like. Solutions of pure sugar may be used which have been admixed with substances tou'impart flavor. Also corn, potav flavoringv substances may be added-to the toes, or other starch-containing substances may=be mashed. "If desired hop or other mash.

Although'the' process m'ay be carried out by mixing the sugar solution to be fermented wit-hblossoms'as aforesaid, the best results are obtained by using a; pure culture of the ferment. Pure cultures of the ferment may be-obtained as follows: The blossoms are in troduced intoa 10 per cent. ,sugar solution and allowedto stand for about 30 hours at a temperature of from25", to 30, centigrade.

Within that'time the ferment has revived and increased so much that a slight fermentation becomes perceptible.v A small amount of the liquid is drawn, bit by suction and treated according to any known or suitable In this way separate culor culture process. tures are obtained which are introduced to fresh sterilized feeding grounds. The pure cultures obtained are tested to ascertain whether they produce a sufliciently rapid fermentation without. evolution of any objec'tionable amount of alcohol. From the best yeasts thusfound pure cultures are produced in such quantity as is required for use in practice. v

The carrying out of the fermentation process both with the blossom, and with the yeasts-obtained and isolated from it, may be carried out as follows: The fermentation is efiected in two phases, namely: the preliminary fermentation in which the ferment is developed and caused to grow whereas air allowed access and the main fermenting processjf in'which the sugar is decomposed under exclusion of air and the beverage obtained. In the preliminary fermenting process the sugar solution, or mash, to which any required amount of vegetable matter necessary to give the proper flavor is added is mixed in open vats with as. much pure'yeast culture as possible, whereupon a strong preliminary fermentation takes place. The

highly fermenting, turbid, liquor is charged into bottles on other suitable receptacles, wherein it is subjected to the main fermentation,'air being excluded. If the fermentation takes place in bottles, or the like, the

ferment and fermentation residues settleaat the bottom, while the beverage,- which conta'inslmuch carbon dioxid, becomes purified.

In dispensing the final product, it may become cloudy, and in order to avoid this the main fermentation may be'caused to take place in sufficiently large closed receptacles such that the liquid containing carbon dioxid can be drawn-down to a level above the sediment, without the production of froth, or

loss of carbon 'dioxid.

' In order to illustrate the manner in which the process, may be carried out, .we give the following example: We prepare a solution containing 10% of sugar, add a suitable forganic acid, for instance malic acid or the acids obtained from fruits, add a fruit juice and add elder-flowers; Then we allow the mixture to stand in an openv vessel at about" 25 degrees centigrade during'EZ days. a After this time we separate the liquid from the The process for manufacturing beverages containing but little alcohol, which consists in mixing solutions containing sugar with blossoms having nectaries, introducing air, allowing the yeastpresent in the said nectaries to grow, interrupting the access of air and allowing the mixture to ferment under pressure.

Intestimony whereof we affix our signatures' in presence of two Witnesses.

, r. KARL eiLe.

' ERNST GILG.

I Witnesses:

HENRY 'HAsPER, WOLDEMAR HAUPT.

Copies of this patent may be obtained for five cents each, by addressing the bommiss ion er of Patents.

- Washington, D. C.

The beverage contains but 

